Good Example Of Lager Beers Essay

Trends for the past two years have shown that there is an increasing interest in specialty lagers. Based on this principle alone, it would be a solid choice to open a gastro-pub that features specialty lagers almost exclusively. Food should be offered with lagers (and really any beer) to show how the chosen beer and food can compliment each other. It is probably best to stay away from becoming a micro-brew, especially without very large investors, because many types of lagers, Eisbock and California Commons for example, need expensive equipment outside of the already expensive equipment for a micro-brew house. Also, because this is a new trend, there will be hits and misses, and the consumer ultimately decides what types of lagers a bar carries.
Many people have their choices made up when it comes to beer, and will enter any bar despite its name and expect that their beer is carried. This is especially true of Budweiser and Bud Light drinkers. Ultimately, it would be unsavvy to not carry both of these two watered down lagers, and offer both draft and bottle options for each. It will save the bar a potential customer (offer a specialty sample with the Budweiser), and give the other patrons there something to joke about. Any sense of comradery that can be built with people sitting on the rail multiplies the chances of forming regular guests.
At first, before people have made up their minds on what types of lagers are great, and which ones do not make the cut, it would be wise to carry one or two of each type of lager on draft, so that sample platters can be offered. Platters containing 2 oz of each type of lager ends up being a win win for both the patron and owner. The patron gets a complex and inviting experience in which they get to try several different lagers that will expand their palate, and since these platters can be priced out at higher margins, the owner makes more money.
Seasonal beers, such as Marzens and some Dunkles, need to be rotated in and out. Marzens have the notes of warming spices that one would want from Oktoberfests, but not enough character to make the cut for a good winter lager. Rauchbier should be changed out often as well, because each brand can impact the line with different types of smokiness.
Helles and Schwarzbier are often overlooked types of lager, when they tend to have great profiles that compete well against their Ale counterparts. Helles are malty, easy to drink, with floral notes that people in America are not used to tasting. Schwarzbier is similar to Stout beer, but usually has more of a chocolate character. Chocolate lagers are picking up steam in the beer market and should not be overlooked. For people who like bolder taste out of lagers, a Dortmunder might be what they are looking for, with the hoppiness of a true Pils, and the maltiness of Helles. There are a lot of interesting tastes going on in the Bock style lagers, and one of those trends is to add adjuncts that have their own distinct flavors, like rye. It is not a trend that has picked up, but has all the taste and potential too.
All of the above beers can be served by tap, and each has several varieties to choose from. California Commons beer can be served by draft, but retains more of its original character in the bottle, as does Eisbock. Doppelbock beer is traditionally served from a bottle, and it should probably stay that way. If one wishes to have a lager bar, they should probably keep in line with traditions. Other beers not listed, but are growing in popularity, are IPL’s and Wheat Lagers, both of which are popular in the summer. The idea of running a gastro-pub based on one type of yeast is enterprising and would be considered risky, except for the fact that Lager is the world’s most popular beer. If all else fails, we can switch out the fancy stuff for Corona, Negra Modelo, Heineken, Stella Artois, etc. and still safely be in the Lager market.